Jirie Caribbean
Scotch Bonnet Chile Flakes
Scotch Bonnet Chile Flakes
The Scotch Bonnet is also known as Bahama Mama, the Jamaican Hot, the Bahamian, Martinique pepper, Boabs Bonnet, Scotty Bons, Bonney peppers or Caribbean red peppers. The Scotch Bonnet is grown in the Caribbean islands, Guyana, the Maldives Islands and in Uganda (in east Africa).
While there is no strong proof as to where the Scotch Bonnet originated it is believed to be native to Central and South America. The habanero peppers is often mistaken for or incorrectly sold as the Scotch bonnet and while these are very similar looking and closely related they are not the same.
The Scotch Bonnet peppers is often compared to the habanero peppers, since they are two varieties of the same species but with different pod types (with the Scotch Bonnet having a wrinkled top and a flattened base). Both the Scotch Bonnet and the habanero chiles have a thin, waxy flesh with a similar heat level and flavor. Where the subtle differences lie is the piquancy (pungent taste and flavor) which varies quite a bit between the two.
The habanero has a fruity, apricot-like flavor and a floral aroma. The Scotch Bonnet isn't quite as hot and is slightly sweeter with a flavor profile that is more reminiscent of tomatoes with hints of apple and cherry while also being slightly smaller. The Scoville Heat Unit (SHU) for the habanero comes in at 150,000 - 325,000 and the SHU for the Scotch Bonnet is 100,000 - 300,000.
The Scotch Bonnet was the first Caribbean chile pepper to become known by its specific name and widely sought after for export. As one of Jamaica's major agricultural exports, the peppers is grown in most of the country's fourteen parishes. Jamaica does face numerous challenges with this pepper as they are rarely able to meet the high demand for the product in their own country let alone being able to meet the growing international demand for this pepper.
Scotch Bonnets add flavor to many different cuisines and dishes worldwide and are frequently found in hot sauces and condiments. These chiles are most popular in Jamaica, Barbados Cayman, Guyana, Grenada, Haiti, Suriname, Trinidad and West African cuisine. But it is probably best known for its signature flavor in the Jamaican dishes of jerk chicken and jerk pork.
Our Scotch Bonnet Chile Flakes are the perfect addition to any well stocked kitchen. If you love heat you'll find yourself adding these to everything from eggs and pizza to numerous rubs, soups and stews.
If you're a fan check out our article, HOT PEPPERS IN THE CARIBBEAN KITCHEN.
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INGREDIENTS
Spices, onions, salt, paprika, sugar, crushed red pepper, and canola oil.
RECOMMENDED APPLICATIONS
Traditionally used for Caribbean Cuisine, this seasoning is popular for making Jerk Chicken but can be applied to other meats such as pork or beef.
BASIC PREPARATION
Ready to use, no preparation is required.
PRODUCT STYLE
Powder
CUISINE
Caribbean, Jamaican
SHELF LIFE
2 years
HANDLING / STORAGE
Store in a cool, dry place.
COUNTRY OF ORIGIN
United States
DIETARY PREFERENCES
All Natural, Gluten-Free, Kosher Parve, Non-GMO
ALLERGEN INFORMATION
None Specified
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